- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Spray hose at Dish sink
- Corrections:
- Provide adequate air gap, replace spring.
- Comment:
- An air gap is required. Observed a hose with a spray nozzle at the 3-compartment sink that descends below the flood rim (air break) of the 3-compartment sink. Install a spring to provide an air gap y so that the hose with a spray nozzle is above the flood rim of the 3-compartment sink.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
05/15/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- maintenance room Milk Cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Top door and drop door gaskets of milk cooler (in maintenance room) are cracked. Replace gaskets.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
11/19/2014 | Routine |
| No violation noted during this evaluation. | 05/27/2014 | Routine |
| No violation noted during this evaluation. | 11/13/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- garbage storage area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Floor drain below (unused) garbage disposal is moldy. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
05/23/2013 | Routine Inspection |
| No violation noted during this evaluation. | 10/17/2012 | Routine |
| No violation noted during this evaluation. | 03/06/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/14/2011 | Routine Inspection |
- Items:
- Dressing room(s)/area(s)
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Jacket was stored on the food prep table. Store the personal items in the dressing room or locker room.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- Items:
- Dressing room(s)/area(s)
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Jacket was stored on the food prep table. Store the personal items in the dressing room or locker room.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- Using Dressing Rooms and Locke
- Items:
- Dressing room(s)/area(s)
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Jacket was stored on the food prep table. Store the personal items in the dressing room or locker room.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
11/01/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2009 | Routine Inspection |
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- The GE Cooler (2 door) was at 47F and the skim milk carton was at 44.1F. Potentially hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if kept in the temperature danger zone (41f-135f)for more than four hours. Discard rest of the milk cartons. Do not serve them to the children. The cooler temperature was lowered at the time of inspection and it was at 41f. Violation was corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- The GE Cooler (2 door) was at 47F and the skim milk carton was at 44.1F. Potentially hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if kept in the temperature danger zone (41f-135f)for more than four hours. Discard rest of the milk cartons. Do not serve them to the children. The cooler temperature was lowered at the time of inspection and it was at 41f. Violation was corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- The GE Cooler (2 door) was at 47F and the skim milk carton was at 44.1F. Potentially hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if kept in the temperature danger zone (41f-135f)for more than four hours. Discard rest of the milk cartons. Do not serve them to the children. The cooler temperature was lowered at the time of inspection and it was at 41f. Violation was corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- The GE Cooler (2 door) was at 47F and the skim milk carton was at 44.1F. Potentially hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if kept in the temperature danger zone (41f-135f)for more than four hours. Discard rest of the milk cartons. Do not serve them to the children. The cooler temperature was lowered at the time of inspection and it was at 41f. Violation was corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- The GE Cooler (2 door) was at 47F and the skim milk carton was at 44.1F. Potentially hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if kept in the temperature danger zone (41f-135f)for more than four hours. Discard rest of the milk cartons. Do not serve them to the children. The cooler temperature was lowered at the time of inspection and it was at 41f. Violation was corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/16/2008 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- OPERATOR BRINGS ONLY LIMITED QUANTITIES AND SEND CHILDREN BACK TO THE KITCHEN TO BRING MORE IF NEEDED. VIOLATION HAD BEEN CORRECTED. MAINTAIN THE WRITTEN RECORDS
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/15/2007 | |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- THE SMALL PACKAGES OF MILK WERE AT 46F. AFTER SERVING THE INDIVIDUALLY PACKAGED MILK THE OPERATOR BROUGHT THE REMAINING BACK AND STORED THEM IN THE COOLER. SHE HAD NO COOLER AVAILABLE AT THE SERVING LOCATION. ONCE THE POTENTIALLY HAZARDOUS FOOD IS TAKEN OUT OF THE TEMPERATURE CONTROL, DO NOT STORE THEM BACK IN THE COOLER. MAXIMUM TIME AVAILABLE TO USE IS 4 HOURS. DISCARD THEM AFTER FOUR HOURS. MAINTAIN THE RECORDS AND THE WRITTEN PROCEDURE OR KEEP THE FOOD UNDER THE TEMPERATURE CONTROL. A FOLLOW UP INSPECTION WILL BE DONE IN 10 DAYS.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
10/30/2007 | |
Restaurant representatives - add corrected or new information about James Monroe Elem School, 1501 Grove, Wyandotte, MI 48192 »